Sustainability diet index: a multi-criteria decision analysis proposal for culinary preparations-A case study
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View abstract on PubMed
Summary
This summary is machine-generated.A new sustainability diet index was developed to evaluate food services, prioritizing local and plant-based ingredients. This approach offers a broader perspective on environmental impact beyond traditional carbon and water footprints.
Area Of Science
- Food Science
- Environmental Science
- Operations Research
Background
- Growing environmental concerns necessitate integrating sustainability into food services.
- Traditional research often overlooks crucial factors like local sourcing in food sustainability assessments.
Purpose Of The Study
- To develop and validate a novel sustainability diet index for food services.
- To address limitations in current sustainability metrics by incorporating local consumption and other factors.
- To compare the performance of two distinct sustainable diet indices.
Main Methods
- Utilized Multi-Criteria Decision Analysis (MCDA) for index development.
- Employed the Analytical Hierarchy Process (AHP) for criteria prioritization.
- Applied the Interactive and Multicriteria Decision Making (TODIM) method for ranking.
- Conducted a case study in a university canteen, evaluating starters, main courses, desserts, and menus.
Main Results
- Rankings based on sustainability dimensions provided a more comprehensive view of menu impacts.
- The developed index effectively highlighted variations in sustainability across different food menus.
- Menus featuring local ingredients and fewer animal products demonstrated higher sustainability scores.
Conclusions
- The sustainability diet index offers a valuable tool for assessing and improving the environmental performance of food services.
- Local sourcing and reduced animal-based ingredients are key indicators of sustainable food menus.
- Future research should explore incorporating diverse food cultures, menu variations, and plant-based options.
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